The growing concern about the quality of what comes to the Portuguese table has led experts and consumers to observe more carefully certain types of fish widely consumed. Although they are considered essential in a balanced diet, alerts about possible risks associated with the way they are created and processed have emerged, which raises doubts about the safety and nutritional value of one of these particular species.
Presence of prominent parasites in the latest studies
One of the most debated aspects is the possible presence of dozens of parasites. The Spanish newspaper states that salmon can house more than 70 organisms of this type, making it the “most dangerous fish in the world”, a reality that concerns both researchers and consumers attentive to the origin of food.
Such a phenomenon is linked to the coastal environment where salmon lives in the early stages of growth. During this period, contact with marine mammals favors the continuation of the biological cycle of various parasites, facilitating its transfer to the fish.
Artificial feeding influences nutritional quality
Common practices in fish farms also raise serious questions. The diet provided to the nursery salts includes fish flours and chemical additives that may leave undesirable residues in the meat.
Use of antibiotics and pesticides worries specialists
In addition to the feed, and according to the same source, antibiotics and pesticides are often used to contain eventual outbreaks of disease in the facilities. Although legally authorized in certain quantities, these products tend to accumulate in the animal’s tissues, eventually ingested by those who consume them.
Reports on unusual security measures have increased concerns. In some production centers, employees must use full protection facts due to the use of chemicals considered toxic to maintain water conditions.
Wild salmon has clear nutritional advantages
Those looking for a more natural option often prefer wild salmon, which feeds more diversely. This type of fish tends to have a more balanced nutritional profile, and is exempt from many of the additives used in aquaculture.
Caloric differences between wild and nursery fish
The differences also extend to the energy value. Data cited by As indicate that nursery salmon can have about 212 calories per 100 grams, while the savage does not exceed 115 calories, becoming a lighter alternative.
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Recognized source of omega-3 essential for the heart
Despite the risks identified, salmon is still much sought after by its recognized properties. The high concentration of omega-3 fatty acids makes this fish an ally of cardiovascular health.
Sardines can be a safer and more affordable alternative
Several nutritionists recommend, however, a diversification of consumption. Species such as sardines are often pointed out as salmon alternatives, offering similar benefits without implying so many concerns about production.
Alongside healthy fats, this fish is also standing out for its richness in minerals. Iron, iodine, phosphorus, magnesium, calcium and selenium are some of the essential elements that are part of their composition.
Another benefit is the amount of vitamin D present, crucial to maintaining strong bones and reinforcing the immune system, especially in higher age groups.
In addition, its composition includes B -complex vitamins and other micronutrients that contribute to the proper functioning of thyroid and more efficient digestion.
According to recent studies also indicate positive dermatological effects. Its anti-inflammatory properties can help improve skin state and even prevent certain cancers such as the cutaneous.
Informed choices are essential to protect health
When choosing, the most important thing is to have reliable information. Knowing how to distinguish between nursery and savage fish allows you to make more conscious and beneficial decisions for health.
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